Sambar is made many different ways. In fact, different districts within South India all seem to have their own variation. From the types of vegetable used to the spice blends, the combinations are vast.
After going back and forth between different rice varieties, lentil variations, and fermentation methods I’ve finally come to a dosa recipe that creates a crispy and tangy flavor.
This fruitcake is a classic Christmas recipe in my house. When I was younger, I’d help my mom mix giant bowls of this batter so we could make enough loaves to send to just about all of our family members. For my mom, she found so much joy and pride in making this cake – it’s like she was sharing more than a piece of cake…she was sharing a piece of her memories with everyone around her.
Rasam is a simple soup with very complex flavors. It’s tangy, spicy, with a touch of sweetness. It’s the perfect soup to make when you have a sore throat or just crave a warm and comforting meal.
Rasam is one of the many simple, yet complexly-flavored dishes in South India. This spice blend can be made and stored for months.
This is one of my mom’s many classic dessert recipes. Just about any time we’d have friends or family come over to our home, we’d tidy up the house and then the last thing she’d do is bake this Lemon Pound Cake so that the house would be full of its citrus-y, buttery aroma.
By tradition, vindaloos are very spicy so my recipe title is redundant but figured I should include the disclaimer if you’ve never experienced a vindaloo dish. Yes, there are quite a few ingredients in this dish, but don’t let that stop you from making this highly flavorful curry.